CALIFORNIA AVOCADO SAUCED POACHED EGGS

Ingredients

• 12.00012 Large tomatoes (any color)
• 0.000

  California Avocado Sauce

• 4.0004 California Avocados
• 3.0003 Tbsp. Fresh lime juice
• 1.0001 Tbsp. Finely chopped shallot
• 0.250¼ cup Tequila
• 2.0002 cup Whipping cream
• 2.0002 Tbsp. Unsalted butter, softened
• 2.0002 tsp. Salt
• 0.200¹⁄₅ tsp. Freshly ground pepper
• 0.000

  Spicy Hash

• 1.5001 ½ quarts Diced (1/4 inch) cooked potato
• 2.2502 ¼ cup Diced (1/4 inch) red bell pepper
• 2.2502 ¼ cup Diced (1/4 inch) green bell pepper
• 2.2502 ¼ cup Diced (1/4 inch) onion
• 0.750¾ cup Dice (1/8 inch) celery
• 0.000 As needed Salt
• 0.000 As needed Unsalted butter and/or vegetable oil
• 0.750¾ lb. Tasso ham or hot Andouille sausage,1/4-inch diced
• 24.00024 Eggs
• 0.000 As needed Salt
• 0.000 As needed Freshly ground pepper
• 0.000 As needed for garnish Sliced California Avocado

Instructions

1. METHOD
2. Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop out center, leaving a firm shell. Reserve.
3. To make California Avocado Sauce, mash avocado until creamy with bits of avocado remaining. (Do not puree.) Whisk in lime juice; reserve. Stew shallot in Tequila until almost no liquid remains. Stir in cream; bring to a boil. Whisk in butter; stir in reserved avocado mixture, salt, and pepper. Reserve.
4. To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes. Mix in ham or sausage; reserve.
5. PER ORDER
6. Warm 1/3 cup reserved sauce; keep warm.
7. Film a pan with melted butter; heat. Put 2/3 cup hash mixture in pan; flatten. Fry, turning frequently, until browned and crisp; keep warm.
8. Crack an egg into each tomato half; season with salt and pepper. Place in steamer until desired doneness.
9. To assemble, mound hash in center of the serving plate. Arrange two tomato halves on either side of hash. Divide sauce, spooning half over each egg. Garnish with avocado slices.